Black Bean Chilli


Vegan black bean chilli

This vegan black bean chilli is the perfect choice for dinner with friends and family.

Packed with black beans, tomatoes, chilli and more, this plant-based recipe is a tasty option for an evening meal.

You can also batch make this chilli and freeze it as a lighter lunchtime option too!

Cooking time: 10 minutes
Prep time: 5 minutes

Servings: Makes 2


10g cacao butter buttons

1 can of chopped tomatoes

1 tsp ground cumin

1 tsp cacao powder

Salt & black pepper to taste

Handful of fresh spinach, cut fine

Fresh coriander to garnish

1 onion, chopped fine

1 tsp agave or rice syrup

1 tsp dried oregano

1 large red chilli, seeds in

1 can of black beans, rinsed well

40g (2 Tbsp) Pulsin’ Pea Protein Powder, mixed with 50ml (1/4 cup) of water

Brown rice


  • Start boiling the brown rice.
  • Melt the cacao butter buttons.
  • Fry off the onions, add the chilli and tomatoes, before adding the cumin, oregano, cacao powder and syrup.
  • Add the black beans.
  • Mix the pea protein in 50-100ml of water, add to the mix then reduce down to the desired consistency.
  • Stir in the shredded spinach at the end.
  • Serve with boiled brown rice and top with fresh coriander.

Did you enjoy this recipe? You might like this vegan chilli non carne too!

Thinking of trying vegan?

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